Preheat the oven to 200°F if you'd like to keep your pancakes warm (optional).

Make the batter: Place the ingredients in a blender in this order: the banana, eggs, milk, vanilla, oats, baking powder, cinnamon, and salt. Blend on high speed until completely smooth, 30 seconds to 1 minute. Let the batter sit in the blender to thicken for 5 minutes while you heat your griddle.

Cook the pancakes: Place a large nonstick griddle or skillet over medium heat and lightly coat with coconut oil. Once the oil has melted, add approximately ¼ cup of the batter for each pancake (use 1 tablespoon for mini pancakes), leaving room for the batter to spread. Let it cook for 1 minute, use the back of a spoon to spread about ½ inch thick, and cook until the pancakes slightly puff up and you see a few bubbles along the edges, 1 to 2 minutes.

To check if the pancakes are ready to be flipped, lift a corner of the pancake with a flexible spatula turner; if they are golden brown on the bottom, this usually indicates that it's time to flip.

Gently flip the cakes and cook until golden brown on the underside, about 2 minutes more. If you find the pancakes are browning too quickly in the griddle or pan starts smoking at any point, reduce the heat to medium-low. Transfer the finished pancakes to a baking sheet and place in the oven to keep warm.

Wipe the skillet clean and repeat with more oil as needed and the remaining batter.

Add toppings: Transfer the pancakes to a plate, choose one or several toppings, and serve warm.

To store: Keep any leftover pancakes in the fridge in an airtight container or reusable silicone bag for up to 5 days. Reheat in the microwave until warm, about 30 seconds. For freezing instructions, see page 20.